White Eggplant Cream With Almonds

1. 1

   Peel and dice the eggplants. Place them in a saucepan with 4 cups of water and salt to taste.

2. 2

   Bring to boil.

3. 3

   Reduce to low heat.

4. 4

   Cover and let cook for 20 minutes until the eggplant is soft.

5. 5

   In the blender, mix the eggplant, yogurt, and almond puree until you have a smooth cream.

6. 6

   Add salt and pepper to taste.

7. 7

   Toast the almonds in a pan and sprinkle over the cream. Eat cold.

* Per serving · 4 servings · Values may vary.

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